جستجوی مقالات مرتبط با کلیدواژه "curing" در نشریات گروه "صنایع غذایی"

Curing is one of the critical stages in postharvest wastage of garlic. To find out the suitable method of curing, a two-year examination has been followed. Garlic bulbs were harvested 7 days after cutting off irrigation and, from the point of diameter, were devided into three groups: less than 3.5 cm. between 3.5 to 5.5 cm. and longer than 5.5 cm. Plants cured with leaves of various shapes (standing and horizontal) and without leaves (upward and downward stem) to be dried up in the shade and were compared with the field curing: harvesting 35 days after the last irrigation. Results showed that after harvesting, the moisture content of various parts of bulbs with diameter longer than 5.5 cm. was more than what could be found in other two groups and the difference between pungency and firmness of bulbs was not significant. Among treatments, moisture loss in bulbs dried with leaves was higher than that in bulbs without leaves, and little difference was noticed in moisture losses among the bulbs of different sizes. Spoilage and bulb weight loss after four months, as well as color changes and pungency losses in field curing were significantly higher than that when curung occurred out of the field. Curing with the leaves faced with more color changes and weight loss than what could be niticed in curing without the leaves. We came to this conclusion that curing without the leaves was the best way of curing, but there was no significant difference between the quality properties and shelf life of bulbs with upward or downward stems.

This study conducted to compare the effects of sodium tripolyphosphate, sodium hexametaphosphate and tetrasodium pyrophosphate on some physico-chemical characteristics of cured beef round, before and after cooking. For this purpose, after preparation of round cuts of beef and injection of curing solution containing 0.5% of the studied phosphate (including sodium tripolyphosphate, tetrasodium pyrophosphate and sodium hexametaphosphate) each one alone or in combination with two types of these phosphates in equal proportions (0.25% 0.25%) were produced in the form of six treatments which followed by ripening, forming and cooking processes and also cured phosphate-free thighs were considered as control. Then, all specimens were stored for 30 days at 4 °C and physicochemical tests (including pH, WHC, texture and cooking loss) conducted before and after cooking in 1, 15 and 30 days of storage time. The results showed that treatments of cured round beef containing sodium tripolyphosphate and tetrasodium pyrophosphate each one alone increased the pH and WHC significantly, both before and after cooking. Moreover, these two samples showed the lowest cooking loss and featured a better texture. But control sample and treatment with sodium hexametaphosphate did not show the desired results in these studied properties, respectively.